We did equal parts Coke and red wine, plus a few dashes of bitters. I highly recommend adding bitters and/or a lemon wedge or orange slice, it gives it more of a Sangria vibe, and the citrus really helps balance it out. Use a young, dry red wine that hasn’t been aged much; the Coke brings enough sweetness on its own, so you don’t want to overdo it.

A bit of background: Kalimotxo dates back to the 1920s but really took off in the 1950s when a Coca-Cola factory arrived in Spain. The name itself came about when a group called the “Antzarrak” squad bought 2,000 litres of red wine for festivals. After realizing the wine tasted terrible (and they had already spent a lot of money on it), they mixed it with cola to mask the flavour and to their luck it was a drink they could still sell.